Friends, do try this easy and yummy Chettinad style Vazhakkai varuval recipe. You will love it for sure. Its a best side dish for sambar, rasam and curd rice.

Chettinad Vazhakkai Varuval Recipe

Chettinad Vazhakkai Varuval Recipe

 

Cuisine: South Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Raw banana - 2 Cooking oil - 3 tbsp (to shallow fry) Fennel seeds - 1/2 tsp Red chilli powder – 1 tsp Coriander seeds powder – 1.5 tsp Garam masala powder OR chicken masala powder – 1/2 tsp Salt - as needed Curry leaves - to garnish To grind Garlic cloves - 10 Fennel seeds - 1 tsp Curry leaves - fistful

HOW TO MAKE CHETTINAD VAZHAKKAI VARUVAL

1. Wash and peel the skin of raw banana. Chop into small finger size pieces.
2. Keep in water till use to avoid discoloration.
3. Grind fennel seeds, curry leaves, garlic to a coarse paste and set aside.
4. Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry till light golden in color. Remove in a plate.
5. In the remaining oil, splutter cumin seeds. Add ground paste, red chilli powder, turmeric powder, dhania powder and garam masala powder.
6. Mix well in low flame and then add the roasted raw banana pieces.
7. Mix gently to coat the masala. Let it cook in low flame for few minutes.
8. Switch off the flame and garnish with curry leaves. You can sprinkle lemon juice if you like.
9. Serve with sambar, rasam and curd rice. Enjoy !

Try this easy and yummy Raw banana roast in Chettinad style and enjoy !

Usually I make peanut chutney in watery consistency. So I prepared this chutney in thin consistency. You can make it thick or thin as you wish. Whatever be the consistency, taste would be great. Friends, do try this peanut chutney recipe for idli, dosa. You will love it for sure.

Peanut chutney without tomato, onion and coconut

Peanut chutney recipe without coconut, tomato and onion for idli, dosa

 

Cuisine: Indian

Category: Chutney

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Roasted Peanuts - 1/4 cup Urad dal - 1 tbsp Red chilli - 2 ( I used one byadgi chilli) Tamarind - small piece Cumin seeds - 1/4 tsp Garlic cloves - 5 Curry leaves - 1 sprig Salt & water - as needed To temper Cooking oil - 2 tsp  Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing / Asafetida - a pinch

HOW TO MAKE PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION

1. Dry roast peanuts for 2 minutes in microwave high power or roast in a kadai till skin splits.
2. Heat oil in a kadai. Add urad dal, red chilli, cumin seeds, garlic, curry leaves and roasted peanuts.
3. Roast till urad dal turns golden in color. Remove and cool them.
4. Grind to a smooth paste adding required water.
5. Temper with mustard seeds, urad dal, curry leaves and add to chutney.
6. Mix well and serve with idli, dosa.

Try this easy, yummy peanut chutney and enjoy !

Addition of coconut is the highlight of this keerai poriyal. So do not skip it. It gives a nice taste and texture to the poriyal. You can make this for lunch box as well. Its a very good side dish for sambar rice. Kids will also have it. Lets see how to make keerai poriyal with siru keerai.

     

Keerai poriyal recipe | Siru keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Siru keerai - 3 cups ( chopped) Big onion - 1 (finely chopped) Garlic cloves - 5 (finely chopped) Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 Hing / Asafoetida - a pinch Turmeric powder - a pinch Sugar - a pinch (optional, helps to maintain green color) Grated coconut - 1/4 cup Salt & water - as needed

HOW TO MAKE KEERAI PORIYAL

1. Wash and chop the keerai finely. Wash and chop onion, garlic finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli.
3. Add the chopped onion and garlic cloves. Saute till transparent.
4. Add the chopped keerai, turmeric powder, salt and sugar. Mix well.
5. Add water and cook the keerai till it becomes soft.
6. Lastly add the grated coconut and mix well. Serve with rice.

Try this healthy Siru keerai poriyal and share your feedback with me.

North Indian style pumpkin curry was in my try list for long time. When I was looking for some good recipes, I came across Kaddu ki sabzi recipes like Bengali style, Maharashtrian style and Gujarati style with some minor changes in each recipe. I made a fusion of all these recipes following an YouTube video. It came out finger licking delicious. 

Usually I make our South Indian style Pumpkin curry directly in a pressure cooker but here I didn’t want to take risk as I am trying it for the first time. It came out so well with nice flavour and color. We loved it. Friends, if you are bored of making South Indian Pumpkin recipes, try this North Indian style Kaddu ki Sabji. You will love it and make it more often. Please CLICK HERE TO WATCH VIDEO. 

Kaddu ki sabzi recipe

Kaddu ki sabzi recipe | Kaddu ki sabji for rice, roti.

 

Cuisine: North Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Yellow pumpkin pieces - 1 cup Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Salt & water - as needed Crushed Kasoori methi – 1 tsp Coriander leaves - to garnish Powdered jaggery – 1 tsp Lemon juice - few drops (optional)

HOW TO MAKE KADDU KI SABZI

1. Wash and peel the skin of pumpkin and chop into big cubes. Set aside.
2. Heat oil in a kadai. Splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.
3. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, , coriander powder, garam masala powder, salt and mix well.
4. Lastly add water and cover cook till pumpkin is cooked well. 
5. Add crushed kasoori methi, jaggery, coriander leaves and mix well. Switch off the flame, add few drops of lemon juice and serve hot with rice and roti.

Try this no onion, no garlic Kaddu Ki Sabzi and enjoy with rice and roti.

When it comes to street food in Mumbai, pav bhaji reigns supreme as the most popular and beloved snack. It has been a go-to choice for many, including my daughter, who can't resist its flavoursome charm. Traditionally, I would prepare pav bhaji by cooking the vegetables and masala separately, but recently, I stumbled upon a game-changing technique on YouTube: one pot, one shot pressure cooker pav bhaji. Intrigued by its vibrant colours and tempting texture, I couldn't help but bookmark a few videos to try it out.

During a recent visit to my parents' house, they surprised me with the Prestige Svachh FLIP-ON Pressure Cooker. As a cooking enthusiast, I've always appreciated the convenience and time-saving benefits of pressure cookers. With its gas and induction compatibility, it caters to all kitchen setups. The unique lid design with spillage control caught my attention, making it incredibly easy to handle and maintain. I was particularly impressed by the effortless locking and unlocking mechanism, which even beginners will appreciate.

Excited to put my new cooker to the test, I decided to try making pav bhaji masala using this innovative technique. The results were nothing short of extraordinary! The pressure cooker method allowed me to complete all the tempering, sauteing, and cooking in one go, eliminating the need for multiple pans and saving precious time. The end product was a tantalising plate of pav bhaji that retained its authentic flavours and delightful texture. It was an instant hit with my family, leaving us all craving more.

Tempering, sautéing, cooking are all done in one go without any compromise in taste and texture. In the quest for the perfect pav bhaji, the pressure cooker technique has revolutionised the way we prepare this beloved dish. Thanks to the Prestige pressure cooker and its exceptional features, cooking has become a breeze, with uncompromised taste and texture. So, why wait? It's time to elevate your pav bhaji game and savour the wonders of this delectable dish. Get ready to embark on a culinary journey that will leave you craving for more with each flavourful bite.

Friends, do try this pressure cooker pav bhaji recipe and enjoy with your family. Even bachelors can give this as try. You can make the same in instant pot as well.

Pav bhaji in a pressure cooker

Pav bhaji in a pressure cooker

 

Cuisine: North Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For Pav bhaji masala Pav buns - 6 Butter - 2 tbsp Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Big onion - 2 (finely chopped) Tomato - 3 (-do-) Capsicum - 2 tbsp Carrot - 1 Potato - 3 Cauliflower - 10 florets Beetroot - 2 small pieces (for bright color) Green peas - 1/4 cup Red chilli powder - 1/2 tsp Pav bhaji masala powder - 1 tbsp Salt & water - as needed Coriander leaves - to garnish For Tadka Butter - 1 tbsp Pav bhaji masala powder - 1/2 tsp Kasoori methi - 2 tsp For Pav bun Butter - 1 tbsp Pav bhaji masala powder - 1/2 tsp Coriander leaves - 1 tbsp

HOW TO MAKE PRESSURE COOKER PAV BHAJI

1. Wash and chop onion, tomato and vegetables finely. Set aside.
2. Heat butter+cooking oil in Prestige pressure cooker.
3. Splutter cumin seeds. Saute onion till transparent. Add ginger garlic paste and saute well.
4. Add tomato and saute till mushy. Add all the spice powders , salt and mix well.
5. Lastly add the chopped vegetables and mix well. Add required water and pressure cook in low flame for one whistle.
6. Open the cooker after the steam is released. Take a potato masher and mash it well to make a paste like consistency.
7. Add little water if its too thick. Boil for a minute and switch off the flame.
8. In a tadka pan, melt butter and add pav bhaji masala powder and Kasoori methi. Switch off the flame and add to pav bhaji masala.
9. Garnish with coriander leaves. Pav bhaji masala is ready.
10. For pav buns, take the bun and slit it. Heat butter in a dosa tawa and add the pav bhaji masala powder, a pinch of salt and coriander leaves. Mix well.
11. Dip the pav buns in this masala and cook both the sides till soft. Remove and serve it.
12. Serve the pav buns with pav bhaji masala, finely chopped onions and lemon wedges. Enjoy.

Try this easy, one pot one shot, pressure cooker pav bhaji and enjoy !

Actually my MIL suggested me to make pitlai in a slightly different way from my usual Pavakkai pitlai recipe. Before making that, I tried this simple and easy stir fry recipe to know the actual taste of midhi pavakkai. As expected, this baby bitter gourd is less bitter when compared with our regular bitter gourd. So you don’t need to remove the bitterness by slicing thinly, soaking in curd and squeezing the water. The quantity of onions and other ingredients we use in this recipe helps to make this stir fry tastes less bitter.

Now lets see how to make this South Indian style Midhi pavakkai poriyal recipe. In this recipe, I have pressure cooked baby bitter gourd before making the stir fry to use less oil. For variations, you can saute the bitter gourd in more oil till it shrinks in size and cooks soft in oil. Ok, now lets see how to make this baby bitter gourd stir fry also known as Karela fry in Hindi and Kakarakaya fry in Telugu with step by step pictures and a video.

Check out my other Bitter gourd recipes below

Bitter gourd Biryani / Pavakkai sadam

Chettinad Bitter gourd puli kuzhambu

Andhra style Kakarakaya pulusu

Karnataka style Hagalakayi gojju

Bitter gourd poriyal with moong dal in a pressure cooker

Bitter gourd poriyal with onion, garlic

Bitter gourd masala curry 

Pavakkai pitlai

Bitter gourd chips with wheat flour

Bitter gourd chips with besan flour

Bitter gourd podi

Pavakkai thokku

Bengali tetor dal / Bitter gourd dal

Bitter gourd rasam

Midhi pavakkai poriyal recipe | Baby bitter gourd fry

Midhi pavakkai poriyal recipe | Baby bitter gourd fry for rice

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Baby bitter gourd / Midhi pavakkai - 15 Big onion - 1 (Finely chopped) Tamarind - Small gooseberry size Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Jaggery - 1/2 tsp Water - as needed Grated coconut - 1/4 cup Lemon juice - few drops To temper Cooking oil or sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Asafoetida / Hing - a pinch

HOW TO MAKE BABY BITTER GOURD FRY

1. Wash and chop the head and tail portion of baby bitter gourd.
2. Slit in the middle till half the way and set aside.
3. Take them in a pressure cooker along with tamarind water, salt.
4. Pressure cook in low flame for 1 whistle. Open the cooker after the steam is released. Drain the excess water and set aside.
5. Heat oil and temper mustard seeds, urad dal, chana dal, curry leaves, onion and saute well.
6. Add the cooked bitter gourd pieces, sambar powder, turmeric powder, salt and jaggery. Mix well and cook it for few minutes till onions turn golden in color.
7. Switch off the flame and add grated coconut. Mix well and squeeze little lemon juice if needed.

Try this easy and yummy Midhi pavakkai poriyal and enjoy with sambar rice or curd rice.

Recently I bought Prestige Endura mixer grinder with 1000W ultra powerful motor. As I wanted to grind small quantities of Idli, dosa batter, I was looking for some heavy duty, elegant and powerful mixer grinder. The features of Prestige Endura met my expectations. It has a sparkling stainless steel finish body, 3 multi purpose jars with 7 super efficient blades gives a stylish look to your modular kitchen. I tried grinding a small quantity of this chutney powder and it got ready in few pulses. I am sure this Prestige Endura Mixer Grinder is a worthy addition in my kitchen.

Ok, lets see how to make traditional, Karnataka style Chutney powder recipe with simple ingredients.

Karnataka style chutney powder recipe

Karnataka style chutney powder recipe | Chutney Pudi Recipe

 

Cuisine: Karnataka

Category: Condiment

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chana dal - 1/4 cup Urad dal - 1/4 cup Byadgi chilli - 5 to 8 Red chilli powder - 1 tsp Dry coconut - 1/4 cup Curry leaves - Fistful Jaggery - 1 tsp Garlic - 10 cloves Tamarind - small gooseberry size Black or white Sesame seeds - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Salt - as needed Cooking oil - 1 tsp

HOW TO MAKE CHUTNEY POWDER

1. Heat a tsp of oil and roast urad dal , chana dal till golden in color.
2. Remove in a plate and add the red chilli, curry leaves and garlic. Roast for a minute.
3. Collect in the plate. Dry roast the grated coconut for a minute.
4. Add sesame seeds, cumin seeds and dry roast till they crackle. Remove and collect in a plate.
5. Let everything cool down. Take them in Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing and tamarind.
6. Grind coarsely like rava/ sooji and transfer to an air tight box.
7. Store upto a month. Use a clean spoon to handle.
8. Serve and enjoy with Idli, dosa, Chapathi, Jowar roti. You can also relish it mixing with plain rice adding ghee. 

Try this Karnataka style Chutney powder and enjoy with rice, idli, dosa and roti.

After a long time, I am sharing a collection post. Its a list of 20 best sambar recipes for rice. In South India, Sambar is the staple side dish for rice. We South Indians cannot live without sambar for rice. Even though we make hundreds of varieties of kuzhambu, Sambar in the lunch menu gives the fulfilment of eating rice.

In hotels or at houses, Sambar would be the first thing in our lunch menu. Then comes Rasam, Kara kuzhambu, Vatha kuzhambu, More kuzhambu etc. Sambar can be prepared in varieties of ways. But most of the households have a standard preparation of their sambar recipe using homemade sambar powders. Me too not an exception.

My sambar tastes and smells the best with my MIL’s homemade sambar powder. I never buy store bought sambar powders even though my friends and relatives have tried and told about Sakthi, Aachi and MTR sambar powders. If you don’t have the option of making homemade sambar powder, you can definitely go with store bought ones. It also tastes equally good but you should adjust the spice levels based on the brand you use. Please click the picture below for our Homemade sambar powder recipe. I have also shared a Tamil brahmin sambar powder recipe learning from my neighbour. Please click the picture and check it if you are interested.

In this collection, I have shared nearly 20 varieties of sambar for rice. It includes mixed vegetable sambar, basic sambar adding drumstick, sambar without vegetables, Sambar without dal, Tamil brahmin style sambar adding freshly ground spices, Pongal sambar adding 7 country vegetables, some 4 varieties of keerai sambar, 3 varieties of Kerala sambar and finally a sambar recipe for making bisibelebath.

Friends, do check out this list of sambar recipes for lunch and try your favourite. Please don’t forget to leave your feedback.

BASIC SAMBAR RECIPE ADDING DRIUMSTICK

This is our basic sambar recipe we have been following for years together adapting through generations. You can make a perfect, Tamil Nādu style sambar using this recipe. Click the picture below for the detailed recipe link.

Radish Sambar | Mullangi Sambar

Many beginners refrain from making Mullangi sambar / Radish sambar thinking about its weird smell. But if you try the way I have mentioned in this recipe, you will start to love this sambar and make it often. There is a secret tip I learnt from my aunty/ Athai.

LADY’S FINGER SAMBAR | VENDAKKAI SAMBAR RECIPE

If its a no moon day or any festival, this Lady’s finger sambar without onion will be in our lunch menu without fail. Its a simple and yummy sambar recipe with the goodness of fried lady’s finger.

PONGAL SAMBAR | 7 VEGETABLE SAMBAR FOR PONGAL FESTIVAL

This is our traditional 7 kai sambar for Pongal festival. In this recipe, I have used 7 different country vegetables. Its a must try recipe on Pongal festival. Instead of sambar, we make the same as kootu with slight variation in this recipe. The same sambar can be prepared for Thiruvathirai festival too. In general, I call this as festival sambar.

SORAKKAI SAMBAR / BOTTLE GOURD SAMBAR RECIPE

This is an interesting sambar recipe using sorakkai / bottle gourd. If you are bored of making Sorakkai dal and Sorakkai kootu, try this sambar. You will love it.

ARACHUVITTA SAMBAR – TAMIL BRAHMIN STYLE SAMBAR

I am a big fan of Tamil brahmin style arachuvitta sambar. The aroma of freshly roasted and ground spices takes this sambar to the next level. I have used onion in this recipe. You can use any vegetable like drumstick, brinjal, chow chow etc.

CABBAGE SAMBAR | MUTTAIKOSE SAMBAR

Have you ever tried a sambar recipe adding Cabbage ? If not, try this delicious sambar recipe. You will be amazed by its taste and flavour.

CLUSTER BEANS SAMBAR | KOTHAVARANGAI SAMBAR

Cluster beans sambar is our family favourite recipe. Whenever we buy cluster beans, this sambar would be our priority. Adding in sambar helps to remove the mild bitterness of cluster beans.  Do try it and see how you like it.

MIXED VEGETABLE SAMBAR IN A PRESSURE COOKER

This is a super easy and quick, one pot sambar recipe for rice adding mixed vegetables. Ideal for working women and bachelors.

KEERAI SAMBAR

We usually make this sambar with Amaranthus variety. It tastes so good when paired with raw banana curry. Do give it a try.

KERALA SAMBAR WITHOUT COCONUT | ONAM SADYA SAMBAR

Basically I love Kerala food especially Onam sadya is my favourite lunch menu. Here is a simple and easy Onam sadya sambar recipe with mixed vegetables.

VARUTHARACHA SAMBAR | KERALA SAMBAR WITH COCONUT

This is yet another version of Onam sadya sambar. In this recipe, sambar is prepared using freshly roasted and ground spices and coconut. Do give it a try !

KERALA ULLI SAMBAR

Kerala Ulli sambar is one of the simple and yummy sambar varieties that tastes great not only with rice but idli, dosa as well. Do check it out by clicking the picture below.

MANGO SAMBAR

Mango sambar is my most favourite sambar recipe. We never fail to make this sambar during mango season. With the tangy taste of raw mango, it smells and tastes the best. Check it out friends. 

DRUMSTICK LEAVES SAMBAR | MURUNGAI KEERAI SAMBAR

Super healthy and delicious sambar recipe adding Drumstick leaves/ Murungai keerai. You must try this once. 

SAMBAR WITHOUT VEGETABLES | ONION SAMBAR

When you don’t have any vegetables in your pantry and still want to make sambar for rice, this onion sambar comes to rescue. You can use either small onion or big onion in this recipe.

PALAK SAMBAR / PASALAI KEERAI SAMBAR

Healthy and delicious Palak sambar / Spinach sambar. You can use regular spinach or even baby spinach for this recipe. Its a yummy variation from the usual Dal palak.

PONNANGANNI KEERAI SAMBAR | GOOD FOR EYESIGHT

Many of you must be aware of this Ponnanganni keerai. Its known as Dwarf copper leaf in English, Gudari Saag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam. Its very good for eyesight and a great coolant for summer. Try it out.

PUMPKIN SAMBAR | PARANGIKAI SAMBAR

With a mildly sweet taste of Pumpkin, this sambar is a super healthy and flavourful one. Tastes good with idli, dosa as well.

SAMBAR FOR BISIBELEBATH

Usually Bisibelebath is prepared in one pot by mixing rice, dal, vegetables and spices together. In this version, I have prepared sambar and rice separately and mixed them just before serving. Its a different method but tastes so good. Do give it a try.

SAMBAR WITHOUT DAL

Many of my readers asked me to share a sambar recipe without dal. So I tried this variety and posted it. Its a tasty sambar recipe without cooked toor dal. The flavor and taste comes from the freshly roasted and ground spices. I am sure you will love it.

TIRUNELVELI SAMBAR

This is my mom’s special Tirunelveli sambar which is popularly known as IDI sambar. I have used Drumstick and mango in this recipe. You can make it adding brinjal or simply onions.

Friends, hope you have gone through and enjoyed my collection of Sambar recipes for rice. Do try them and share your feedback with me.

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

 

Kovakkai Poriyal | Ivy gourd stir fry recipe

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kovakkai / Ivy gourd / Tindora - 250 gms Big onion - 1 sliced Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sugar - 1/4 tsp Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each Garam masala powder - 1/2 tsp Salt & water - as needed Lemon juice - few drops (optional) To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Saunf / Fennel seeds - 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves till onion turns transparent.
4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
5. Lower the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
7. Switch off the flame and serve with rice. Enjoy ! 

METHOD - STEP BY STEP PICTURES

Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside. Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent. Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes. Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces. Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom. Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Make sure Kovakkai is well cooked by sprinkling water. You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.

Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 

Technorati Tags: Kovakkai poriyal,Kovakkai poriyal recipe,Kovakkai recipes,Tindora curry,Ivy gourd fry,Tindora fry,Hotel style Kovakkai poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cluster beans - 250 gms Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few Crushed garlic - 5 cloves Turmeric powder - 1/4 tsp Tamarind - 1 small piece Sugar - 1/2 tsp Salt & water - as needed Coriander leaves – to garnish To grind Grated coconut - 1/4 cup Small onion - 5 or Big onion - 1 Cumin seeds - 1/2 tsp Red chilli powder or sambar powder - 1 tsp

HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL

1. Wash and chop Cluster beans into 1 inch pieces.
2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
3. Drain the excess cooked water and keep the cooked cluster beans aside.
4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.

Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

In my family, both Sendhil and Raksha loves Butterscotch flavor when it comes to cakes or ice cream. But I love Vanilla flavor the most. As I had already shared One minute eggless chocolate mug cake, Vanilla mug cake, Red velvet mug cake and a brownie recipe in a mug, I tried butterscotch flavor this time.

I referred few Youtube videos and came up with this recipe. If you don’t have a microwave oven, you can make this cake in a pressure cooker or a kadai and cook for 10 minutes. You can follow the same recipe and use Vanilla essence instead of butterscotch. 

Lets see how to make this no egg Butterscotch mug cake in a microwave under 2 minutes. 

Butterscotch mug cake recipe no egg

Eggless butterscotch mug cake recipe in microwave under 2 minutes

 

Cuisine: Indian

Category: Cake

Serves: 1

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

 

Chitra Ganapathy

INGREDIENTS

All purpose flour / Maida - 4 tbsp Powdered sugar - 2 to 3 tbsp (adjust) Cooking oil - 1 tbsp (Use flavourless oil) Boiled milk at room temperature - 4 tbsp Butterscotch essence - 1/4 tsp Baking powder - 1/8 tsp Baking soda - a pinch Yellow food color - 2 drops Sprinklers - to garnish

HOW TO MAKE BUTTERSCOTCH MUG CAKE

1. Take a bigger sized, microwave safe ceramic mug.
2. Add all the ingredients given above and mix well.
3. Make sure the batter is flowing like a ribbon.
4. Adjust the quantity of sugar by checking the taste of the batter.
5. Keep the mug inside microwave and set the power to 800W and one minute time.
6. After one minute, check the cake is raised well. Insert a toothpick and check if it comes out clean.
7. If its sticky, cook it for another 30 seconds to 1 minute till the inserted tooth pick comes out clean.
8. Remove the mug from the microwave and garnish with sprinklers. Enjoy when warm !

Try this easy mug cake and enjoy with a scoop of ice cream if you like.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

 

Cuisine: Chettinad

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To temper Cooking oil - 1 tbsp Cinnamon - 1 inch Bay leaf - 1 Fennel seeds - 1/4 tsp Radish - 3 Small onion - 10 to 15 Garlic - 10 cloves Curry leaves - few Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Salt & water - as needed Coriander leaves - to garnish To saute and grind Cooking oil - 1 tbsp Big onion - 1 Tomato - 1 Fennel seeds - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE MULLANGI KUZHAMBU

1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
8. Garnish with coriander leaves and serve with plain rice. 

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

Yes, Cutlet is one of the most favourite evening snacks for many especially school going kids. Its the most popular birthday party snack too. Samosa or cutlet would be in the birthday party menu for sure. People make cutlet in different ways like plain aloo cutlet, mix veg cutlet with or without beetroot. I have tasted veg cutlet in many hotels and chat shops with beetroot. The colour and taste of beetroot would be dominating which we don’t like it. But bakery style veg cutlet without beetroot is always special to me.

Recently I saw the making of these yummy mixed veg cutlet n a bakery shop nearby my house. Procedure was so simple and quick to make. After watching that, I was searching for a similar recipe in YouTube and found one in Ravinder's home cooking channel. I got so tempted and made it as a weekend snack for Raksha. I deep fried few for Raksha and shallow fried the remaining in a dosa tawa for us. Though both tasted great, my vote is for the deep fried ones which was exactly like the street side shop cutlets.

Friends, do try this easy and yummy mix vegetable cutlet at home and enjoy with your kids and family. With tomato ketchup as side dish, this cutlet will never fail to attract everyone in the family. Lets check out the recipe. 

Vegetable cutlet recipe | Crispy Veg cutlet recipe

How to make crispy, vegetable cutlet at home

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Boiled Potatoes - 2 Boiled Carrot - 1 Chopped capsicum - 2 tbsp (optional) Green chilli - 1 ( finely chopped) Onion - 1 (finely chopped) Broken cashews - 10 Ginger garlic paste – 1 tsp Roasted Cumin powder – 1/2 tsp Garam masala powder - 1 tsp Red chilli powder - 1/2 tsp Chat masala OR Aamchoor powder - 1/4 tsp (optional) Turmeric powder - 1/4 tsp Tomato sauce – 1 tsp Salt - As needed Bread crumbs - 3/4 cup + 1 cup Corn flour or Maida – 2 tbsp Lemon juice - 1 tsp Coriander leaves - 2 tbsp (finely chopped) Cooking oil - to fry

HOW TO MAKE VEGETABLE CUTLET AT HOME

1. Wash and pressure cook potato, carrot and green peas.
2. Peel the skin of potato and take in a bowl. Add boiled carrot, green peas.
3. Add the spice powders, chopped onion, green chilli, coriander leaves, gg paste, tomato sauce, cashews and salt.
4. Mash everything well and add 1/2 cup of bread crumbs and 2 tbsp of rice flour or powdered poha.
5. Mix well to make a non-sticky dough.  Make a paste with Maida and keep the bread crumbs ready.
6. Take the dough and make shapes. Dip into the Maida paste and bread crumbs.
7. Arrange in a plate. Heat a dosa tawa with oil to shallow fry. Place the cutlet and cook both the sides.
8. For deep frying, heat oil in a kadai and fry the cutlets on both the sides till golden. Remove in a tissue and serve with tomato ketchup.

  
Try this easy, Veg cutlet and enjoy at home.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. 

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

Try this easy, healthy Ellu pudi and enjoy !

Recently I came across this Surakkai kulambu in Mullai’s blog. Recipe sounded more like kurma kulambu with all the whole garam masala in it. As usual I made it directly in my pressure cooker to ease the job. It came out so well with a layer of oil floating on top.

Friends, do try this easy and yummy Sorakkai kuzhambu. You will love it. You can use chow chow/ Chayote, snake gourd instead of Sorakkai.

Sorakkai kuzhambu | Bottle gourd gravy for rice, roti

Sorakkai kuzhambu recipe for rice, roti in a pressure cooker

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Bottle gourd - 1 Onion - 1 (finely chopped) Tomato - 1 Ginger - 1 inch piece Garlic - 5 Green chili - 1 (optional) Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 2 tsp Salt - as needed Cooking Oil - 2 tbsp Cinnamon – 1 inch piece Cloves – 1 Fennel seeds – 1/4 tsp Bay leaf - 1 Curry leaves - few Coriander leaves - to garnish To grind Grated coconut - 1/2 cup Fennel seeds - 1/2 tsp Cashew nuts - 5 Water - as needed

HOW TO MAKE SORAKKAI KUZHAMBU

1. Wash and slice the skin of bottle gourd. Chop into cubes.
2. Grind all the ingredients given under “ to grind” to a smooth paste.
3. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and bay leaf.
4. Saute onion, curry leaves, green chilli, tomato, ginger, garlic pieces, chopped bottle gourd till tomato turns mushy.
5. Add turmeric powder, chilli powder, coriander powder and salt.
6. Add the ground coconut paste along with required water. Mix well.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Mix well and garnish with coriander leaves. Serve hot with rice or roti.

Here is a simple, basic and one of the best eggless chocolate cake recipe which can be used as a base for making black forest cake or any chocolate based cake. It comes out soft, moist and spongy. Stays good for 2 days without refrigeration.

Usually I make this cake during Christmas for Raksha’s school secret santa class party. Its a big hit among all her class mates. Friends, do try this easy eggless chocolate sponge cake recipe. You will love it for sure.

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe - Moist, soft and spongy

Cuisine: Indian

Category: Eggless baking

Serves: 10-12 pieces

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 250 ml All purpose flour/Maida - 1.5 cups Cocoa powder - 3 tbsp Baking soda - 1 tsp Baking powder - 1/8 tsp Salt - a pinch Granulated Sugar - 1 cup Water - 1/2 cup (125ml) Boiled milk - 1/2 cup ( at room temp) ( Vegans can use 1 cup of water instead of milk) Vanilla essence - 1/2 tbsp Lemon juice or White Vinegar - 1 tbsp Oil - 1/4 cup (60 ml)

HOW TO MAKE EGGLESS CHOCOLATE CAKE

Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it. To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper. The consistency of batter should be thin and falls like a thin ribbon. Pour the batter and pat the pan for even distribution of flour. Keep it ready.  Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. Cover with a cotton cloth or a cling wrap. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !

Note

I used milk & water in equal quantity but the original recipe used only water. So Vegans can replace milk with water. If you trying this cake for the first time, you can just half the measures given in this recipe and try it. If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.

7 VEG KOOTU | EZHU KARI KOOTU is a must try recipe for Thiruvathirai and Pongal festivals in my home. This 7 kari kootu should be prepared with the local vegetables i.e Naatu kai kari in Tamil like Pumpkin, yam, broad beans, ash gourd, cluster beans, Field beans/ Mocha kottai, sweet potato, lady’s finger, raw banana etc.

I make this Thiruvathirai kootu directly in a pressure cooker to ease my job. I use two cookers on thiruvathirai day. One is to make this kootu and the other one is to make thiruvathirai kali. When they both get ready, I make sweet adai simultaneously. So my entire thiruvathirai day cooking gets over under 30 minutes.

Friends, do check out this easy Thiruvathirai 7 kari kootu recipe in a pressure cooker and try it. I am sure even a beginner can make it quickly.

Check out Thiruvathirai kali recipe with video in THIS LINK. 

Also check out my Thiruvathirai thalagam recipe. 

Thiruvathirai 7 kari kootu | Thiruvathirai 7 kai kootu

Thiruvathirai 7 kari kootu | Thiruvathirai 7 kai kootu with 7 varieties of mixed vegetables

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Vegetables (please refer notes) - 2 cups Yellow moong dal - 2 tbsp Tomato – 1 no Salt – to taste To grind Grated coconut – 1/2 cup Green chilli – 2 (medium size) Jeera/Cumin seeds – 1 tsp Rice flour Or corn flour - 1tsp To temper Mustard – 1/4 tsp Urad dal- 1/2 tsp Curry leaves – a sprig Coconut oil – 1 tbsp

HOW TO MAKE THIRUVATHIRAI KOOTU

1. Wash and chop all the vegetables into cubes. Set aside.
2. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves.
3. Add the chopped vegetables and mix well. Add salt, required water, chopped tomato, moong dal and mix well.
4. Grind coconut, cumin seeds and green chilli to a smooth paste adding little rice flour.
5. Add the coconut paste to the vegetables and mix well. Check for the consistency. Add more water if needed.
6. Cover the lid and pressure cook in high flame for 2 whistles. 
7. Open the cooker and boil the excess water if needed. Check the consistency and serve with Thiruvathirai kali and adai.

METHOD - STEP BY STEP PICTURES

• Cut all the vegetables and tomato in cubes.
• Heat oil in a pressure cooker and splutter mustard seeds, urad dal, curry leaves. Add the chopped vegetables, tomato and saute for a minute. Add dal, required salt and water. (Vegetables shouldn’t be mashed or overcooked).

• Grind the coconut with green chillI and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
• Add the ground mixture to the cooked veggies by keeping on the flame. Pressure cook in high flame for 2 whistles. It will be perfectly cooked. Else keep in low flame for just one whistle.
• Open the cooker after the steam is released. Boil well for few minutes till it thickens OR Adjust the consistency by adding water if required if the kootu is too thick.

  

     

  Delicious, healthy veg. kootu is ready!! Enjoy with kali or plain rice !

   

Note

For the above recipe, I used 1/2 raw banana, 2 small colocasia, 1/4 piece of yam, 10 broad beans, 1/2 cup of cubed ash gourd and 1/2 sweet potato small sized, handful of mochai kottai.

 
U can also use other country vegetables like cluster beans, bittergourd, ladies finger, pumpkin etc to replace the above said vegetables.

Last but not the least here is our pooja room picture..

Today’s recipe is this simple and yummy Andhra style ginger chutney recipe with step by step pictures. Not only for pesarattu and green gram idli, dosa recipes, you can make this inji chutney for our regular idli, dosa too. It tastes spicy, tangy and mildly sweet.

Check out my Pesarattu recipe.

Andhra style ginger chutney recipe / Allam pachadi recipe

Andhra style ginger chutney recipe / Allam pachadi recipe for Pesarattu, Idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooking oil - 1 tbsp Urad dal - 1 tbsp Chana dal - 1 tbsp Coriander seeds - 1/2 tsp Ginger - Thumb finger size Big onion - 2 Red chilli - 2 to 3 Tamarind - small gooseberry size Jaggery - 1 tsp Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE ANDHRA STYLE GINGER CHUTNEY / ALLAM PACHADI

1. Wash and slice the ginger thinly. Wash and cut the onions into small cubes.
2. Heat oil in a kadai. Saute chana dal, urad dal, coriander seeds, red chilli till dals turn golden.
3. Add the cubed onion, sliced ginger pieces. Saute till onion turns transparent.
4. Switch off and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste.
5. Temper mustard seeds, curry leaves and add to chutney. Mix well and serve with idli, dosa, pesarattu.

Easy and tasty ginger chutney is ready to serve with pesarattu, idli and dosa.

I have never thought of making dates syrup at home on my own. Usually I buy Lion dates syrup from shops and mix it with my morning milk. It keeps me active throughout the day. But recent days I felt the sweetness is more in Lion dates syrup and I started suspecting it for more sugar content than dates. So I stopped buying it and I was taking plain milk in the morning.

Recently I came across this homemade dates syrup recipe when I was browsing for Christmas fruit cake recipe. I prepared it to mix and consume with my milk. It came out so well with mild and natural sweetness which I loved it. I made in a small batch as its my first trail. I am sure I will make in bulk and store it.

Friends, do try this easy and simple dates syrup at home. You can mix this in plain milk, spread for bread/ dosa/ pancake, can be used as a natural sweetener in desserts and sweets. You can replace sugar with this healthy Dates syrup.

Dates syrup / Homemade Dates syrup recipe

Dates syrup recipe - How to make dates syrup at home easily.

 

Cuisine: Indian

Category: Sweet

Serves: 1/2 cup

Prep time: 60 Minutes

Cook time: 20 Minutes

Total time: 80 Minutes

 

Chitra Ganapathy

INGREDIENTS

Seedless / Pitted Dates - 250gms / 1 cup Hot water - as needed to soak the dates

HOW TO MAKE DATES SYRUP

1. Wash the dates and soak in hot water for one hour till its soft.
2. Drain the water and squeeze the soft dates to a pulp using a masher.
3. Strain through a cheese cloth or a sieve.
4. Take the water in a bowl and boil in low flame till it thickens like honey.
5. Switch off the flame, Cool down and store in a glass bottle.

Sambar is a staple side dish for idli, dosa, pongal and other tiffin varieties in South India. It’s difficult to resist its aromatic flavours. I like to add vegetables into it to enhance its nutritional value. In this blog, I will be showing you how to prepare one-pot sambar using Prestige Svachh Triply Outer Lid Pressure Cooker . This pressure cooker makes the cooking process hassle-free as it has an innovative Deep Lid that controls the spillage of starchy water.

This one-pot recipe is suitable for bachelors and working women as they can prepare it easily during the busy morning hours. You can prepare it within 10 minutes by adding simple ingredients like onions, tomato, carrots, and beans. I have been using this Prestige Svachh stainless steel pressure cooker for the past two years. It has a Unique Deep Stainless Steel Lid designed to prevent froth from flowing down the pressure cooker. This cooker also has a Revolutionary Pressure Indicator that acts as a locking device. It cannot be opened if the pressure inside the cooker is too high. On most days, I do pot-in-pot cooking by placing a small vessel with chopped vegetables over the dal to prepare both the dishes simultaneously. Its both time and fuel saving for me.

Friends, do try this easy and simple one pot, pressure cooker sambar and enjoy with Idli, dosa, pongal and other tiffin varieties. 

One pot idli sambar - Pressure cooker idli sambar recipe

One pot idli sambar - Pressure cooker idli sambar recipe

 

Cuisine: South Indian

Category: Side dish

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal - 1/3 cup Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Curry leaves - Few Hing - 1/2 tsp Red chilli - 1 Turmeric powder - 1/4 tsp Sambar powder – 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1/2 tsp Big onion - 1 Or small onion - 10 Tomato - 2 Carrot - 1 Beans - 5 Salt & water - as needed Grated jaggery – 1/2 tsp Coriander leaves - to garnish Ghee – 1 tsp

HOW TO MAKE IDLI SAMBAR IN PRESSURE COOKER

1. Heat oil in Prestige pressure cooker. Splutter mustard seeds, methi seeds, curry leaves, red chilli and hing.
2. Lower the flame completely. Add turmeric, red chilli powder, coriander powder and sambar powder. Mix quickly.
3. Add chopped onion, chopped carrot, beans and mix quickly. Add washed toor dal. Add required water, jaggery and salt.  Lastly add one whole tomato.
4. Cover the lid and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released.
5. Mash the dal well. Boil for a minute if sambar is watery. Garnish with coriander leaves and add a tsp of ghee.
6. Serve with Idli, dosa and pongal.

Heat oil in a pressure cooker. Splutter mustard seeds, methi seeds, curry leaves, red chilli and hing. Lower the flame completely and add turmeric powder, red chilli powder, coriander powder and sambar powder. Mix quickly.    Add chopped onion, vegetables and saute quickly. Add washed toor dal, salt, jaggery and required water. Lastly add one whole tomato. Do not cut the tomato because it will prevent the dal turning mushy. Pressure cook in low flame for one to two whistles. Open the lid after the steam is released. Mash the dal first and then the tomato. Mix everything together. Boil for few minutes if the sambar is watery. If its too thick, add little water to adjust the consistency. Lastly garnish with finely chopped coriander leaves and a tsp of ghee. Serve with hot idli, dosa and pongal. Enjoy !

Try this easy, healthy one pot idli sambar. You will love it.